Ingredients:
- 1 cup (200g) granulated white sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 5 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1/4 tsp sea salt
Instructions:
- Melt the sugar. Combine 200g sugar and 1/4 cup water in a heavy saucepan over medium heat. Note: Do not stir; just swirl the pan gently as it colors.
- Watch the color. Cook until the syrup turns a deep mahogany and smells toasted.
- Coat the pan. Pour the caramel into your 9 inch pan immediately. Note: Tilt the pan quickly to cover the entire bottom before the sugar hardens.
- Blend the base. Combine the condensed milk, evaporated milk, whole milk, 5 eggs, vanilla, and salt in a blender.
- Pulse with care. Pulse on low speed for 30–60 seconds until the mixture is just pale and combined.
- Rest the liquid. Let the mixture sit for 10 minutes. Note: This allows the air bubbles to rise to the surface so they don't get trapped in the bake.
- Strain the custard. Pour the mixture through a fine mesh sieve directly into the caramel lined pan.
- Prepare the bath. Place the flan pan inside a roasting pan and add hot water until it reaches halfway up the sides.
- Bake the custard. Cover tightly with foil and bake at 175°C for 60 minutes until the edges are firm but the center wobbles like jelly.
- Chill and set. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours. Empanada Dough: Flaky Homemade Recipe for 12 Servings — Learn how to make authentic Empanada Dough at home. This flaky empanada dough...Fufu Recipe: Smooth Silky Instant West African Dough — Learn how to make perfect Fufu using instant flour for a wonderfully smooth t...ChickfilA Sauce: The Easy Homemade Copycat Dipping Sauce Recipe — This copycat ChickfilA Sauce recipe is shockingly easy and ready in 5 minutes... $img_2$